• Journal of the Institute of Electronics Engineers of Korea SD
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• 제46권8호
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• pp.117-124
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• 2009

This paper describes a 3 to 5 GHz frequency synthesizer for MB-OFDM (Multi-Band OFDM) UWB (Ultra- Wideband) application using 0.13 ${\mu}m$ CMOS process. The frequency synthesizer operates in the band group 1 whose center frequencies are 3432 MHz 3960 MHz, and 4488 MHz. To cover the overall frequencies of group 1, an efficient frequency planning minimizing a number of blocks and the power consumption are proposed. And, a high-frequency VCO and LO Mixer architecture are also presented in this paper. A new mixed coarse tuning scheme that utilizes the MIM capacitance, the varactor arrays, and the DAC is proposed to expand the VCO tuning range. The frequency synthesizer can also provide the clock for the ADC in baseband modem. So, the PLL for the ADC in the baseband modem can be removed with this frequency synthesizer. The single PLL and two SSB-mixers consume 60 mW from a 1.2 sV supply. The VCO tuning range is 1.2 GHz. The simulated phase noise of the VCO is -112 dBc/Hz at 1 MHz offset. The die area is 2 ${\times}$ 2mm$^2$.

• Journal of the Korean Recycled Construction Resources Institute
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• 제8권1호
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• pp.8-16
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• 2020

As the circulating fluidized bed combustor(CFBC) boilers system to generate electric power increase in order to reduce environmental pollution, a lot of CFBC fly ashes(CFFA) are produced. CFFA has limited use in concrete because it contains free CaO, which can cause cement expansion and rapid initial hydration. In this study, the microstructure and the initial development of compressive strength characteristics were experimentally analyzed to be used as a stimulant to replace natural gypsum by mixing with CFFA and phosphate gypsum to enhance the initial strength of portland blast furnace slag cement. The recycled gypsum was used as flue-gas desulfurization gypsum and phosphate gypsum. Experimental results show that the initial strength development is relatively lower when CFFA and dihydrate gypsum are mixed, but the strength improvement effect of the mixture with CFFA and anhydrous gypsum as an anhydritedII typed crystalized gypsum is similar to that of natural gypsum. As a result, it w as analyzed to have high possibility of use for stimulant of portland blast furnace slag cement.

• Magazine of the Korea Concrete Institute
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• 제11권2호
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• pp.261-270
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• 1999

In these days, construction activities have caused civil petitions associated with vibration-induced damages or nuisances. Therefore, it is strongly needed to develop a remedial technique to mitigate unfavorable effects. The objective of this experimental research is to investigate material and structural dynamic characteristics of vibration-controlled concretes which have been proportionally mixed with various vibration reducing material, such as latex, rubber powder, plastic resin, polystyrofoams and etc. Normal and high strength concrete specimens are also prepared for corresponding comparison. As part of the recycling research for obsolete rubber and plastic materials, 32 concrete cylinders and 10 concrete flexural beams have been made for material and structural dynamic properties, respectively. In accordance with the resonance test on concrete cylinders, it can be concluded that concrete with vibration-reducing material have relatively larger material damping ration than normal or high strength concrete. Styrofoam is determined to be very effective vibration-reducing mixtures. From the vibration test on 10 concrete flexural beams, meamwhile, of importance observations was that material damping ratio is very smaller than structural damping ratio of corresponding specimen. But further vibration test on more flexural beams should be strongly needed by varying support conditions.

• Resources Recycling
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• 제3권2호
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• pp.28-34
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• 1994

A part of used cables, such as electric and communication cables has already been recycled by using simple processing methods. However, it has been found that the main problems in recycling of the used cables are insufficient treatment of fine stranded wires and low recovery of copper by air separation process. It has been shown that copper can be effectively separated from the PE using a solvent treatment method. In the present study, the used communication wires having diameter of 0.4 mm are treated in the mixing solution of toluene and water at $86^{\circ}C$ for about 10 minutes. In the solvent treatment, the copper wires recovered have 10~15mm length, which are much longer than that of 1~2mm length copper wires recovered by air table concentration method used in current recycling plants. The process consisting of cutting, air separation and electrostatic separation would be recommendable for the treatment of mixed cables. In this investigation, fine copper powders can also efficiently be recovered from insulation materials using electrostatic separator at the conditions of 20~50RPM roller speed and 15~30KV high DC power.

• Journal of the Korean GEO-environmental Society
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• 제17권10호
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• pp.45-53
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• 2016

At present, coffee consumption amount is annually on the rise in Korea, which results in about 0.27 million tons of coffee waste annually. They are mostly classified as food waste and deserted with moisture contained, being a serious environmental issue. Existing slope greening techniques, which are vegetation based soil-media hydroseeding measures, have problems such as lack of coherence, dryness or lack of organic matters. Therefore in order to assess usability of Spent Coffee Ground (SCG), medium-to long-term growth test was conducted under the indoor and outdoor conditions. According to the result of growth test, when SCG was mixed with existing base materials, moisturizing power increased and organic matter content was reinforced, promoting germination and growth in a medium term. Among others, under the condition when supply of water was discontinued, withering rate was lower than existing base materials and diverse phenomena resulting from lack of nutrition decreased. Therefore, SCG as a waste organic matter with abundant nitrogen has the characteristic of inhibiting early growth but was found to have a quality favorable to long-term growth resulting from water containing ability and the supply of organic mater and is judged to be a material to replace or complement existing base materials.

• Journal of the Korean Recycled Construction Resources Institute
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• 제7권4호
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• pp.88-94
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• 2012

This study is conducted to utilize waste concrete powder made as a by-product manufacturing high quality recycled aggregate. The blaine fineness of the used waste concrete powder was 928 and $1,360cm^2/g$. As the main characteristic of waste concrete powder, it showed an angular type similar to cement, but hydrated products were attached on the surface of particles. In addition, the size of the particles of waste concrete powder was larger than OPC and in terms of chemical components it had higher $SiO_2$ contents. The viscosity of the paste that mixed waste concrete power decreased by 62% at the most, compared to the paste that only used OPC, and the final set time was delayed about two hours. As composition rates of waste concrete powder increased, the flow value decreased by 30% at the most according to the comparison with mortar that only used OPC, and sorptivity coefficients increased by 70%. The compressive strength of mortar decreased by 73% at the most as composition rates of waste concrete powder increased. According to the test results, it is desirable to use waste concrete powder by combining OPC appropriately(below 15%).

• Culinary science and hospitality research
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• 제18권1호
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• pp.1-14
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• 2012

This study examines the physiochemical and quality properties of the bread added with soy fiber powder to promote the intake of soy fiber. For this study, the powder for making bread was mixed with soy fiber, wheat flour and SF-1450 and SF-1260 at the ratio of 0~12% each. The ratios of the edible fiber contained in the soy fiber power samples were 72.0% in the SF-1450 sample and 67.8% in the SF-1260 sample. The mixograph characteristics tended to be conspicuons in proportion to the amount of the soy fiber added at midline peak height, width at peak and, width at 8.00. The specific volume of the bread tended to decrease significantly as the amount of the soy fiber increased from 2 to 12%. In terms of crust chromaticity change, L-value increased more significantly in the samples added with 4 to 12% than the control. For a-value, SF-1450 in the samples with 6 to 12% and SF-1260 in the samples with 8 to 12% more significantly decreased than the control. For such characteristics of texture as hardness, SF-1450 in the samples with 10 to 12% and SF-1260 in the samples with 6 to 12% increased more than the control. As discussed above, the sensual characteristics of the white pan bread with soy fiber added tended to be worse as the amount of the additive increased, compared with the control samples. Summing up the results of the physico-chemical analysis and the overall acceptability, those samples with 2~4% of SF-1450 and 2% of SF-1260 were found excellent.

• Korean Journal of Food Science and Technology
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• 제29권1호
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• pp.77-81
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• 1997

In order to develop a new type of natural seasoning material combining fish meat with seaweed, a processing method of the mixture of enzyme treated mackerel meat and Laminaria powder was studied. Mackerel meat previously boiled and deboned was treated with proteolytic enzyme to enhance taste of meat by proper hydrolysis. The enzyme-treated meat was dried at $100{\pm}2^{\circ}C$ for 4 hrs, and finally mixed with kelp power, moistened in advance, plus binding agents (0.02% calcium carbonate) to aid the formation of pellets by extrusion. Boiled mackerel meat of enzyme treated (0.03% Protease-A) at $50^{\circ}C$ for 90 min was adequate to result an increase in 6 times of total free amino acid content and about 10% increase of taste-enhancing amino acids such as glutamic acid, glycine, arginine, lysine.

• Korean Journal of Microbiology
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• 제7권4호
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• pp.159-166
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• 1969

It is necessry to develop and strengthen the activity of enzymic source which in low applied for maggerley brewing as an amylolytic and proteolytic starter, recently in this country the active and strong enzymic starter is required for the better brewing and to substitute another starch material for the present wheat flour. In this study, manufacturing method the strong enzymic source have been developed and established with use of raw wheat bran plus fungal strains of Rhizopus sp. and Aspergillus usamii the culture of starter. The results on experimental the activities of enzymic sources (stater) are as following ; 1. Method of making the enzymic source (starter) is to cultivate the strains of Asperguillus orzyae, Asp. kawachii, Asp usamii and Rhizopus sp. in the acid treated raw or heatboiled wheat bran. 2. The saccharogenic pwoer (S.P.) of enzymic source which consisted of raw bran plus fungi and cultured in it is generally stronger than those of heat-boiled bran plus fungi, the strongest power was shown in the culture of Rhizopus plus raw bran, and the next other is in mixture of Asp.usamii and Rhizopus on raw wheat bran. 3. The most strong alpha amylase activity was expressed in the plot of Asp.oryzae on heat-boiled wheat bran, the next was in the culture of Rhizopus nad Aspergillus usamii on raw wheatbran. 4. The most vigourous acidic proteinase activity was expressed in the micture of raw bran plus Asp. usamii and Rhizopus those were independentlu cu;tured before mixing for neutral proteinase activity, it was shown in the mixed culture of Asp. usamii and Rhizopus on raw wheat bran, the msot active alkaline proteinase activity of enzymic source was found in the plot of raw bran material. 5. For poly-preptidase activity in pH 6.5 it is found that the culture of Rhizopus and Asp.usamii on raw bran was most active among them of enzymic sources. 6. Generally, it is concluded that culture of fungi on acid treated raw wheat bran is stronger in its activity than those of heat boiled wheat bran, especially the culture of Rhizopus nad Asp.usamii on raw bran exhibited the most vigorous and non-polarized activity for all aspects, so it is considered to be most desirable enzymic stater in Korean Maggerley brewing and this would be able to substitute brewing material for the present wheat flour because of its strong and wide hand activity of amylolytic and proteolytic action.

• Journal of the Korean Society of Food Science and Nutrition
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• 제38권8호
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• pp.1076-1083
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• 2009

The physicochemical properties of rice flour produced by 3 different grinding methods using various steeping times (3, 6, 9, and 12 hrs) were investigated. Roller mill gave coarse rice flour; the pin mill, intermediate flour; and mixed when both (roller & pin mills) were used. With the increase of steeping times, the rice flours became finer and the contents of crude protein, crude fat and crude ash decreased. Damaged starch was noticeably high in rice flour by roller & pin mills compared to those by roller or pin mills alone. Amylose contents, solubility and swelling power increased as the steeping times increased. Water binding capacity was the highest in roller & pin mills, followed by pin mill. In scanning electron microscope (SEM), pin mill showed distribution of separated fine particles of rice flours. The physicochemical properties of rice flours showed many differences by steeping times of rice and grinding methods. With sufficient steeping times, the rice flours obtained from pin mill were relatively fine having less damaged starch.